This recipe is a game-changer! After nearly three decades on a plant-based diet, I was diagnosed with Coronary Artery Disease. I had been a vegetarian for 17 years, indulging in dairy, ultra-processed foods, and saturated fats. Then, I switched to veganism for 10 years, experimenting with various diets like raw vegan, high carb low fat, and vegan keto, but always falling back on processed vegan products.
I knew I had to make a change. I heard about the Esselstyn plan for heart disease reversal, but it wasn’t until I got the results of a Coronary Calcium Scan that I realized I had to make a drastic shift, for the rest of my life.
As a plant-based chef, I didn’t want to give up flavor or satisfaction. So, I created this recipe. Feel free to add whatever ingredients you like based on your current diet, but if you’re looking for a truly heart-healthy pizza crust, stick with this. It’s hearty, tasty, and satisfying, and it fits within the Esselstyn Heart Disease Reversal Protocol.
Oh, and guess what? This recipe also includes a recipe for a huge pot of marinara sauce!
Now, here are some essentials. I use these products and I’m not afraid to admit that I might get some dough ($) if you click on the link, but I never link to something that hasn’t worked for me.
A proper pizza Peel is a Must! This is the one I’ve had for years, it’s made of bamboo (a renewable resource) and is just the right size. Pro tip dust it with stone ground yellow corn meal before transferring your dough and watch it slide around as if it were on a bed of marbles.
Why not score a grill worthy pizza stone? It serves double duty for not only creating amazing pies both on the grill and in the oven but reheating, baking breadsticks, Stromboli, Pizza rolls…. All of which can be made with this dough recipe. I bought this Weber Grill Stone 5 years ago and it has never failed. I acquired it to fit in my Weber kettle grill which accommodates a griddle and a wok to boot!
Heart Healthy Whole Grain Pizza Crust 4 Ways
Equipment
- You will need a Bread Machine with a pizza menu although you could easily knead this by hand. The Bread machine just does the kneading and resting for you.
Ingredients
INGREDIENTS
For the dough in order listed:
- 1 cup Warm water 115 degrees
- 1 tablespoon unsweetened apple sauce
- 2 1/2 cups whole wheat flour
- 1 teaspoon instant yeast
For the Sauce:
- 28 ounces no salt added crushed tomatoes
- 28 ounces no salt added diced tomatoes
- 2 tbsps dried oregano
- 2 tbsps dried basil
- 2 tsps onion powder
- 1 1/2 tsps garlic powder
- 1/4 tsp red pepper flakes
Chose Your Toppings:
- mushrooms
- green bell peppers
- onions
- artichokes
- chickpeas
- corn
- sun-dried tomatoes
- Cherry tomatoes halved
- zucchini
- eggplant
- nutritional yeast
- herbs fresh or dried
Instructions
Instructions:
For the Dough:
- Add the ingredients to the bread machine in the order recommended by the manufacturer, mine are in order for an Elite Gormet.
- Select the Pizza Dough cycle, mine takes 45 minutes.
- Meanwhile make the marinara sauce.
For the marinara sauce:
- Place all ingredients in a large pot
- simmer over medium to medium-high heat for 2-3 minutes.
- Reduce heat to low and cook for another 5-6 minutes, stirring occasionally.
- Save leftovers for pasta or dipping sauce for breadsticks.
For 2 Thin Crust Pizzas:
- Preheat oven to 450 degrees
- When dough is complete place in bowl and cut in half.
- place one half in a bowl and cover with plastic wrap or damp towel. I use a silicone baking mat but you can use any smooth hard surface.
- Sprinkle a dusting of stone ground yellow corn meal or whole wheat flour.
- Roll dough out to a 12” circle
- Using a fork poke holes evenly over crust
- brush with a teaspoon of plant milk
- sprinkle with garlic powder (optional).
- transfer to pizza stone or pan, I use a pizza peel dusted with stone ground yellow corn meal.
- bake for eight minutes
- while baking prepare the other crust as directed above.
- as they finish set to the side and get the toppings ready.
Assemble
- Spread sauce
- Add toppings
- Bake at 400 for 10 - 15 minutes
For 1 Sheet Pan Pizza
- Preheat oven to 450 degrees
- Roll dough into a rectangle and little bigger than the sheet pan on parchment paper.
- Transfer to the sheet pan
- Fold extra over to form a crust.
- Using a fork poke holes evenly over crust
- brush with a teaspoon of plant milk
- bake for eight minutes
- set to the side until Sauce and toppings are ready.
- Assemble:
- Spread sauce
- Add toppings
- Bake at 450 for 10 - 15 minutes
For 1 Thick Pan Pizza
- Preheat oven to 450 degrees
- Roll entire recipe of dough into a circle a little bigger than your choice of pan
- Transfer to a heavy oven proof pan lined with parchment paper
- Fold extra over to form a crust.
- Using a fork poke holes evenly over crust
- brush with a teaspoon of plant milk
- bake for eight minutes
- set to the side until Sauce and toppings are ready.
- Assemble:
- Spread sauce
- Add toppings
- Bake at 450 for 10 - 15 minutes
For one pan of breadsticks:
- Preheat oven to 450 degrees
- Line a rectangle pan with parchment paper or a silicone mat.
- Roll dough into a rectangle by rolling first into an oval
- next fold the long rounded ends over and roll to form a rectangle
- use a dough blade or spatula to score the dough roughly halfway through into sticks.
- brush with a teaspoon of plant milk
- sprinkle with herbs, garlic powder and nutritional yeast (optional).
- bake at 450 for 12 - 15 minutes